Fillet gratin with mushrooms and potato slices

Ingredients for 4 servings:

• 3 pork fillet(s) (heads), or 2 small pork fillets
• 1 pack of white mushrooms
• 1 bag(s) of potatoes (fried), frozen
• 300 ml cream
• 300 g sour cream or crème fraîche
• 1 bag of cheese (Gouda or Emmental), grated
• 1 tbsp broth, granulated
• 2 tbsp cognac
• 1 tbsp thyme, dried or fresh
• Salt and pepper, black
• Oil, for frying
• Butter or margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy and refined, with a hint of cognac and thyme

Remove any tendons from the pork fillet or fillet heads, season generously with black pepper and thyme, and drizzle with cognac. Then let it marinate for an hour. You can also fry it immediately, but it tastes better marinated. Heat oil in a large pan and fry the fillets whole until crispy brown on the outside but still rare on the inside. Place the fillets in a greased baking dish and fry the cleaned and, if desired, halved mushrooms in the frying fat. Season with salt and pepper and pour over the fillets. Add the frozen fried potatoes to the side and season generously with salt and pepper, then top with butter or margarine flakes. Mix together the cream and sour cream or crème fraîche and season with granulated stock (about 1-2 teaspoons are sufficient). Pour half of the mixture over the meat, mushrooms, and potatoes, sprinkle with half of the cheese, and bake at approximately 175 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes. Then spread the remaining cream mixture over the gratin, sprinkle with the remaining cheese, and bake for another 20-25 minutes. It’s entirely up to you how you like the fillet; we like it a little pink, so it’s tender and juicy. A fresh salad, such as tomato salad or bean salad, goes really well with it. Tip: You can also prepare the dish hours in advance, refrigerate it, and bake it later. This is very practical, as you then have plenty of time for guests and other preparations.